Sourdough Build

Add the sourdough starter to a medium bowl, pour in the warm water, and stir to break up the starter. Mix in the flour and incorporate thoroughly using a wooden spoon or Danish dough whisk.

Cover the mixture and let it rest overnight at room temperature for 8 – 12 hours or until ripe.

Mix and Autolyse

In a large bowl, combine the levain and all but 50 grams of the water.

Add the flours and stir until no dry bits remain.  Cover and let the dough rest (autolyse) for 15-20 minutes.

Add Salt and Begin Bulk Fermentation

Add the salt and the remaining 50 grams of water. Mix until the salt is fully incorporated.

Cover the bowl and let the dough bulk ferment for 2 hours at room temperature.

• During the first hour, perform two sets of stretch-and-folds at 30-minute intervals.

• Let the dough rest undisturbed for the final hour.

Choose Your Fermentation Path

At this point, you have two options:

Option 1: Cold Bulk Ferment (for deeper flavor)

After the 2-hour room-temperature bulk ferment, cover the bowl tightly and place it in the refrigerator for up to 24 hours.

The next day, remove the dough and let it sit at room temperature for about 1 hour to take off the chill.

Shape the loaf into an oval (or your preferred shape) and place it on parchment dusted with cornmeal or in a floured brotform. Let the loaf proof for 1-2 hours at room temperature before baking.

Option 2: Same-Day Bake

Skip the cold ferment and continue straight to shaping after the 2-hour bulk ferment.

Shape and proof the loaf for about 2 hours, or until puffy and slightly springy to the touch.

Baking

At least 45 minutes before baking, preheat the oven to 450°F (232°C) with a baking stone on the lower rack and a steam pan or cast-iron skillet on the upper rack.

When ready to bake, score the loaf and slide it (with parchment) onto the hot stone. Add 4-5 ice cubes or boiling water to the steam pan and close the oven door quickly.

Bake for 25-35 minutes, removing the parchment and rotating the loaf halfway through for even browning.  The bread is done when it sounds hollow when tapped on the bottom and has a deep golden crust.

Cool completely on a wire rack before slicing.